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Spanish monkfish with chorizo and wood-roasted peppers and salad
Fruit and vegetables
2
shallots
, thickly sliced
110g/4oz wood-roasted
peppers
(from a jar), thickly sliced
½
lemon
, juice only
2 tbsp roughly chopped flatleaf
parsley
1
Cos lettuce
, roughly chopped
½
cucumber
, thickly sliced
1 red
pepper
, thickly sliced
1 green
pepper
, thickly sliced
½
red onion
, finely sliced
300g/11oz canned white
asparagus
1 tsp
lemon juice
Tins, packets and jars
350g/12oz canned
butter beans
, rinsed and drained
Cooking ingredients
2 tsp sweet smoked
paprika
1 tbsp
tomato purée
2 tbsp
olive oil
2 tsp
sugar
salt and freshly ground
black pepper
2 tbsp
red wine vinegar
2 tbsp extra virgin
olive oil
1 tsp clear
honey
Meat, fish and poultry
150g/5oz cooking
chorizo
, chopped
350g/12oz
monkfish
cheeks (if unavailable use normal
monkfish
, membrane removed, sliced into 2cm/1in thick pieces)
Other
400g/14oz canned tomatoes, roughly chopped
3 tomatoes, cut into chunks
Back to recipe
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